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Rick Bayless's Zucchini, Corn, and Poblano Tacos

Serious Eats Blake Royer 2 comments

You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent. More

Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion

Serious Eats Nick Kindelsperger 3 comments

Dinner Tonight: Baked Chicken with Roasted Tomatillo Cream Sauce

Serious Eats Blake Royer 6 comments

Tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking. More

Dinner Tonight: Mexican-Style Shrimp Cocktail (Coctel de Camarones)

Serious Eats Nick Kindelsperger 6 comments

Though it looks a tad odd at first, Mexican cuisine has its own rendition of the shrimp cocktail. It has many similarities to the American version, except it trades out the horseradish for hot sauce and really amps up the seafood flavor with clam juice. More

Dinner Tonight: Roasted Mushroom Torta with Goat Cheese and Black Beans

Serious Eats Nick Kindelsperger 10 comments

As this site has already established, some of the best sandwiches in the country are coming from Rick Bayless's casual newish eatery, Xoco. Occasionally Mexican tortas can feel unwieldy, and unnecessarily messy, but not these. More

Dinner Tonight: Enchiladas Suizas

Serious Eats Nick Kindelsperger 11 comments

I am astonished I haven't written about this recipe before. It's probably my favorite enchilada variation—it's comforting, soothing, and wildly addictive. For help I turned to Rick Bayless's Fiesta at Rick's (one of our favorite cookbooks of 2010) and I'm really glad I did. He replaces the normal shredded chicken with roasted vegetables. More

Dinner Tonight: Roasted New Potato Salad with Poblano Mayo

Serious Eats Nick Kindelsperger 5 comments

Potato salad, so often sad and boring, is infused with roasted garlic and covered with a spicy poblano mayonnaise. What's so fascinating about this recipe is how everything is cooked on one baking sheet. More

Dinner Tonight: Chicken with Tomato-Saffron Vinaigrette with Mixed Greens

Serious Eats Blake Royer 2 comments

Lately I've been drawn to interesting takes on the classic vinaigrette formula. First I was swooning over Rick Bayless' guajilo chili dressing. Now I've fallen for this recipe from Bon Appetit. More

Dinner Tonight: Chicken with Roasted Peppers and Salsa Verde

Serious Eats Nick Kindelsperger 6 comments

One of my favorite meals in the world is Leo Maya's Chicken with Green Sauce, a recipe Mario Batali shared with Serious Eaters a few years ago. It's simple, direct, and aggressive. Tomatillos are blended up with lime juice, cilantro, and serranos, then poured into a large pot with a chicken thighs. It's a perfect dish for those tired of bland chicken dishes. More

Cook the Book: White Chocolate-Mezcal Ice Cream

Serious Eats Caroline Russock 2 comments

This White Chocolate-Mezcal Ice Cream is a wonderful and cooling way to end a week of inspired recipes from Rick Bayless, and a flavor combination that I'm pretty sure only he could come up with. More

Cook the Book: Mexican-Style Shrimp Cocktail

Serious Eats Caroline Russock 1 comment

This Mexican-Style Shrimp Cocktail from Fiesta at Rick's by Rick Bayless is about as close as you can get to an authentic coctel de camarones without a trip to Baja. The sweet-spiciness comes courtesy of the combination of ketchup and hot sauce (Mexican, please), and the crumbly, salty saltines are an unlikely but perfect foil for the cocktail. More

Easy Slow Cooker Mole with Grilled Chicken

Serious Eats Caroline Russock 6 comments

The following recipe is from the July 7 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I don't use my slow cooker nearly enough, and sadly, it spends most of its time... More

Rick Bayless's Bacon and Tomato Guacamole

Serious Eats Caroline Russock 10 comments

Fiesta at Rick's by Rick Bayless is a must-have for anyone who's enamored of all things avocado-related. And if guacamole is your thing (but really, who doesn't love it?) Fiesta at Rick's has some of the tastiest variations out there. With a fruit as creamy, rich, and versatile as the avocado there are countless ingredients that can be added to the mix—mango for sweetness, toasted pumpkin seeds for a nutty crunch, and, of course, bacon. This Bacon and Tomato Guacamole takes the classic flavors of a BLT and pairs them with smooth avocado, and spicy, smokey chipotles in adobo, along with the lime, onion, and cilantro. More

Cook the Book: Herb Green Ceviche with Cucumber

Serious Eats Caroline Russock 1 comment

My goal for Cook the Book this week was to put together a menu for a summer party that would be cool and stress free for the host, minimizing time spent in a hot kitchen but still filled with dishes that were not only easy to prepare but also really enjoyable. And this this Herb Green Ceviche with Cucumber from Fiesta at Rick's by Rick Bayless hits all of the marks. More

Cook the Book: Champagne Margaritas

Serious Eats Caroline Russock 5 comments

While tequila can sometimes be a polarizing, I have yet to meet anyone who doesn't enjoy a glass of Champagne. In Fiesta at Rick's, Rick Bayless makes one of the most light and lovely apertifs I've had in a long time. Mixing up a batch of these at home brought to mind the easy drinking qualities of a mimosa as well as the bracingly limey refreshment of a margarita. More

Cook the Book: Rick Bayless's Black Bean Soup

Serious Eats Caroline Russock 12 comments

[Photograph: Caroline Russock] The majority of recipes I write about here in Cook the Book end up being my dinner and this week's selection has posed a bit of a problem. You see, with the exception of ramen and pho,... More

Dinner Tonight: Chipotle Beef Tacos

Serious Eats Blake Royer 4 comments

[Photograph: Blake Royer] After Nick praised Rick Bayless so thoroughly yesterday as the most reliable authority on Mexican cuisine, I hungrily went straight to my copy of Mexican Everyday in search of a recipe for dinner. It is his most... More

Dinner Tonight: Enchiladas Especiales Tacuba Style

Serious Eats Nick Kindelsperger 19 comments

The enchilada sauce is basically a b├ęchamel with a lot more kick. [Photograph: Nick Kindelsperger] I knew from the moment I put these in the oven that they'd come out perfectly. I mean, was there any choice? Every single recipe... More

Dinner Tonight: Tortilla Soup

Serious Eats Blake Royer 3 comments

I'm somewhat amazed that this recipe hasn't made it to Dinner Tonight already, between Nick being an unabashed Rick Bayless devotee and me having cooked it at least five or six times, which happens to me with recipes only rarely... More

Dinner Tonight: Chilaquiles Rojos

Serious Eats Nick Kindelsperger 20 comments

Now I understand. When Anthony Bourdain trash-talked nachos on his excursion to a Mexican border town, I felt a little violated. Though my favorite cuisine is Mexican and I eat it almost every day, for some reason I couldn't shake... More

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